Choux Pastry for Cream Puffs & Eclairs - North American Mycological Association
This classic pastry dough is extremely versatile. It can be piped into different shapes and filled with too many wonderful things to list! For the best results
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Cooking tools:
- Stand mixer
- Piping bag
- Cooling rack
- Pastry brush
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Fork
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- ½ c butter ((113 g))
- ½ c water ((120 mls))
- ½ c milk ((120 mls))
- ¼ tsp salt ((1 g), if Kosher salt increase to 2 g)
- 2 tsp sugar ((8 g), granulated)
- 1 c flour ((125 g), all purpose)
- 4 eggs ((200 g))
- 1 tbsp milk (or water)
- 1 egg (beaten)
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